CJ Bibigo Mandu Beef & Vegetable Dumpling 24oz
CJ Bibigo Mandu | 만두
Beef & Vegetable Dumpling
MANDU is a distinct dumpling packed with Korean flavor.
A modern reinterpretation of beautiful royal dumplings with a chewy, wavy dumpling wrapper.
- PAN FRY: Pour 3 tbsp of vegetable oil into a nonstick pan. Place 4 frozen MANDU pieces into the pan, leaving space between them. Heat on medium-high heat for 8 minutes, turning each side over every 2-3 minutes or until all sides are golden brown.
- STEAM: Pour enough water into a steamer and boil. Once the water is boiling, place 4 frozen MANDU pieces inside and steam for 8 minutes.
- SOUP: Add 4 frozen MANDU pieces to any soup or broth and boil for 6 minutes for a hearty MANDU soup.
bibigo Mandu are the modern reinterpretation to the fabled “mimandu” of the royal palace, a mandu made in the shape of sea cucumber and the gentle waves of the sea to represent nature’s bountiful treasure for the king. It boasts a light and vivid texture as various ingredients such as fresh pork, light tofu, fragrant leek and onion are wrapped in thin and chewy dumpling wrapper.
Dduk Mandu Guk
- Preparation : 15 minutes
- Cook Time : 25 minutes
- Serves : 2
- 6 Bibigo Mandu/Dumplings
- 2 cups (225 g) sliced rice cakes*
- 2 ½ cups Korean beef bone broth (sagol gomtang)*
- ½ cup water
- 2 cloves garlic, finely grated
- 1 green onion, julienned
- 1 large egg, separated
- ¾ cup (60 g) Korean zucchini, cut into matchsticks
- grapeseed or canola oil for cooking
- couple pinches of dried Korean red chili pepper threads (silgochu)*
- 3 tbsp crispy white or brown rice cereal
- 6 shelled ginkgo nuts* (optional)
- salt & pepper to taste
- Soak rice cakes in cold water for 15-20 mins. If using frozen rice cakes, soak for at least 30 minutes. Drain and set aside.
- Prepare the toppings: In two separate bowls, beat the egg white and yolk with a pinch of salt. In a lightly oiled non-stick pan, cook the egg white over medium-low heat, less than 1 minute on each side. Repeat process with the egg yolk. Let cool then cut into thin strips, diamonds, or other desired shape. Add a bit more oil to the pan and cook the zucchini with a pinch of salt over medium-high heat, about 2-3 minutes. Set toppings aside.
- In a medium pot, add bone broth, water, garlic, ginkgo nuts and bring to a boil.
- Add the dumplings and cook at a boil for 3 minutes. Add the rice cakes and cook for another 3-4 minutes, until the rice cakes are tender.
- Taste and adjust seasoning with salt if needed.
- Ladle into two bowls, add toppings and some freshly ground black pepper. Serve with a side of kimchi.